ROASTED MIXED VEGETABLES with provencal herbs and cheese

Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!

• 9 little potatoes (red,golden, purple)
• 10 oz (280 g) white mushrooms
• 1 red bell pepper
• 1 little green zucchini
• 10 cherry tomatoes mixed colors
• 1 little summer squash
• 5 shallots
• 1 eggplant
• 2 tbsp Provencal herbs
• 8 tbsp extra virgin olive oil
• 5 oz (140 g) smoked mozzarella
• ½ tsp black pepper
• to taste table salt

FIRST STEPS

First, pre-heat the oven on 400° F

Now, rinse all the vegetables. Cut potatoes into quarters. Peel shallots and cut them into quarters. Cut bell pepper into half, then discard all the seeds and reduce into pieces. Reduce eggplant, zucchini and summer squash into dices ½ inches side. Finally, cut mushrooms into quarters.

INTO THE OVEN

Pour all the vegetables into a bowl, then season with olive oil, salt, black pepper and Provencal herbs. Pour the vegetables without overlapping into a tray lined with parchment paper. Finally, bake at 400° F about 40 mins until the vegetables are well cooked, but not mushy.

ROASTED MIXED VEGETABLES

Meanwhile the roasted mixed vegetables are baking into the oven, grate smoked mozzarella (scamorza). When the vegetables are ready, pour them into a smaller tray lined with parchment paper, pouring grated cheese between vegetables layer. Finish the tray with a generous sprinkle of smoked mozzarella.

BROILING AND SERVING

Broil the tray until the vegetables and cheese are golden brown, then serve very hot!

TAKE A LOOK AT THIS

TOMATOES PARMIGIANA with eggplants and smoked mozzarella

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